Advanced Chef Management Programme

This programme equips aspiring chefs with the foundational culinary skills, food preparation techniques, kitchen operations management, and industry knowledge necessary for a professional kitchen environment, including specialised training in pastry, focussing on techniques in baking, confectionery, chocolate and sugar work, developing leadership and strategic management skill within the hospitality and food service industries.

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Programme Details

Culinary Arts

Personal Hygiene and Safety, Food Safety, Quality Assurance and Workplace Safety
Numeracy, Units of Measure and Computer literacy and Research
Environmental Awareness
Introduction to Nutrition and Diets, Healthier Food Preparation and Cooking
Basic Ingredients
Theory of Food production
Introduction to the Kitchen, and the Hospitality and Catering Industry
Theory of Commodity Resource Management
Food Preparation and Cooking Methods, Techniques and Finishing Dishes
Stocks, Soups and Sauces
Fish and Shellfish Dishes
Meat, Poultry, Game and Offal Dishes
Vegetables, Fruits, Pulses and Vegetable Protein Dishes
Rice, Grain, Pasta and other Farinaceous Dishes
Egg Dishes
Pastry and Bakery Products
Preparing, Cooking and Finishing: Desserts
Cold Food Preparation and Presentation
Personal Development as a Chef

Pastry

Principles of Food Safety for Catering
Health and Safety within the Workplace
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Principles of Kitchen Equipment and Knife Skill Techniques
Workplace Standards and Professional Development in the Catering Industry
Culinary Numeracy and Units of Measurement
Cold Food Preparation and Presentation
Preparing, Cooking and Finishing: Dough and Bread Products
Preparing, Cooking and Finishing: Paste and Pastry Products
Preparing, Cooking and Finishing: Biscuits and Cakes
Preparing, Cooking and Finishing: Hot and Cold Desserts
Preparing, Cooking and Finishing: Sugar and Chocolate Work
Preparing, Cooking and Finishing: Petit Fours and Miniatures

Management and Supervision

Principles of Food Safety Management for Catering
Health and Safety in the Workplace
Principles of HACCP for Management
Theory of Safety Supervision
Theory of Production Facility and Equipment Resource Management
Staff Management, Training and Development in the Hospitality and Catering Industry
Resource Management in the Hospitality & Catering Industry
Financial Planning & Cost Control in the Hospitality & Catering Industry
Environmental Awareness & Sustainability in the Hospitality & Catering Industry
Supervision of Food Production in the Hospitality & Catering Industry
Gastronomy & Global Cuisines

BONUS WORKSHOP: Food Photography

Entry Requirements

Minimum highest qualification: Grade 11 pass
Math Literacy (Pass) NQF 3
English Literacy (Pass) NQF 3

Career Path

An advanced chef with international qualifications in culinary supervision & management, patisserie, confectionery & bakery, and wine appreciation has diverse and exciting career opportunities. This qualification will allow you to pursue leadership roles as an executive chef, head pastry chef, or food & beverage director in fine dining restaurants, luxury hotels, and resorts. With expertise in pastry, baking, and chocolate work, you can excel as a chocolatier, artisan baker, or pastry consultant, or launch your own boutique patisserie.

Specialised skills in food safety, HACCP, sustainability, and financial planning open doors in food production management, quality assurance, and culinary consultancy, ensuring efficiency and innovation in the industry. Your knowledge of gastronomy and global cuisines will make you ideal for culinary education, research & development (R&D), or restaurant concept development.

Additionally, the food photography workshop supports careers in food media, styling, and content creation, allowing you to collaborate with brands, publish cookbooks, or build an online presence. This qualification offers endless opportunities for chefs to lead, innovate, and shape the future of the culinary world.

The decision to study culinary through CTIA is the best choice of higher learning that I have made thus far. The standard of the education that I’ve obtained is exceptional.

CHRIS JOUBERT

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CTIA is the best place to advance your culinary knowledge. This is where cooking is made perfect, with the best lecturers to make you progress in your career.